JP2023070079A - Determination device, determination method, computer program, and fruits and vegetables storage device - Google Patents

Abstract

To provide a determination device capable of determining best time to eat of fruits and vegetables that is difficult to determine it by appearances.SOLUTION: A determination device 10 includes: an acquisition unit 101 for acquiring a kind and quantity of a component constituting an aroma released from fruits and vegetables; and a determination unit 103 that estimates and outputs taste and firmness of the fruits and vegetables based on the kind and quantity of the component acquired by the acquisition unit 101 to determine best time to eat of the fruits and vegetables based on the output taste and the firmness of the fruits and vegetables.SELECTED DRAWING: Figure 3

Description

The present disclosure relates to a determination device, a determination method, a computer program, and a fruit and vegetable storage device.

2. Description of the Related Art Conventionally, there is a technique for managing information related to the freshness of food such as expiration date or expiry date using an IC tag or the like attached to the food. For example, in Patent Document 1, by reading an RFID (Radio Frequency Identification) tag attached to food, the food stored in the user's home refrigerator and the expiration date of the food are specified, and the expiration date is short. A food purchase management support system or the like that outputs recipe information using food has been disclosed.

JP 2008-242911 A

The invention according to Patent Document 1 manages the freshness according to the expiration date set in advance for each food item, and does not determine the ripeness of harvested fruits and vegetables. In addition, there are fruits and vegetables whose appearance does not change much with the passage of time, making it difficult to determine when they are ready to eat from their appearance. FIG. 12 is a diagram showing an example of changes in appearance according to the number of days apples are stored. As described above, the appearance of apples does not change significantly even after the number of days of storage has passed, so it is difficult to determine when apples are ready to eat from the appearance.

The present disclosure has been made in view of the above points, and aims to provide a determination device, a determination method, a computer program, and a fruit and vegetable storage device for determining the ripeness of fruits and vegetables whose ripeness is difficult to determine by appearance. and

According to one aspect of the present disclosure, an acquisition unit that acquires the types and amounts of components that make up the aroma emitted from fruits and vegetables, and based on the types and amounts of the components acquired by the acquisition unit, determine the ripeness of the fruits and vegetables. A determination device is provided that includes a determination unit that determines

The determination unit estimates and outputs the taste and texture of the fruits and vegetables based on the types and amounts of the ingredients acquired by the acquisition unit, and estimates the ripeness of the fruits and vegetables based on the taste and texture of the fruits and vegetables that are output. You can judge.

Hardness, moisture content, density, sugar content, organic acid content, sugar-acid ratio, fruit specific gravity, fruit juice pH value, vitamin content, amino acid content of the fruits and vegetables based on the types and amounts of the components obtained by the obtaining unit. A processing unit that calculates one or more numerical values selected from the group consisting of amount and pigment content may be further provided, and the determination unit may determine the ripeness of the fruits and vegetables from the calculation result of the processing unit.

The judging unit determines the hardness, water content, density, sugar content, organic acid content, sugar acid ratio, fruit specific gravity, fruit juice pH value, vitamin content, amino acid content, and pigment content of the fruits and vegetables at a predetermined ripeness. The ripeness of the fruits and vegetables may be determined by comparing one or more numerical values selected from the group consisting of and the calculation result of the processing unit.

The determination unit may calculate the number of days after harvesting of the fruits and vegetables from the calculation result of the processing unit, and predict future changes in the fruits and vegetables.

The determination unit may output the taste and texture of the fruits and vegetables by applying the types and amounts of the components acquired by the acquisition unit to a predetermined model formula.

further comprising a model formula generating unit for generating the model formula for the desired fruits and vegetables based on the relationship between the types and amounts of the components that make up the aroma emitted from the desired fruits and vegetables and the taste and texture of the desired fruits and vegetables. good too.

The model formula generator evaluates the sensory taste, smell, and texture of the desired fruits and vegetables, and the hardness, moisture content, density, sugar content, organic acid content, fruit juice pH value, vitamin content, and amino acids obtained by instrumental analysis of the fruits and vegetables. Based on the relationship between the content and the colorant content, one or more components may be selected for each of the taste, odor, and texture of the food, and the model formula may be created.

A learning unit may be further provided that learns a learning model for generating the model formula generated by the model formula generating unit, using the determination result of the determining unit.

A storage unit that stores the model formula may be further provided.

The component constituting the fragrance obtained by the acquisition unit may be alcohol, ketone, aldehyde, terpenoid, ester or hydrocarbon having 1 to 18 carbon atoms.

The component constituting the fragrance obtained in the acquisition unit is an aldehyde having 3 to 8 carbon atoms, an alcohol having 1 to 5 carbon atoms, an ester having 2 to 10 carbon atoms, or a hydrocarbon having 3 to 20 carbon atoms (for example, C ₁₀ H ₁₆ , (C ₅ H ₈ ) _n , n=1, 2, 3, 4).

The determination unit may specify the type of the fruit or vegetable from the components forming the fragrance obtained by the acquisition unit. Also, one or more scents of fruits and vegetables may be selected in advance according to the type of fruits and vegetables. Since the scent is selected in advance, the determination can be made in a short time compared to when the scent is not selected.

The timing at which the acquisition unit acquires the types and amounts of the components may be at least one time or more during the period from when the fruits and vegetables are growing to when the fruits and vegetables are harvested.

The timing at which the acquisition unit acquires the types and amounts of the ingredients may be at least one time or more between harvesting and consumption of the fruits and vegetables.

The apparatus may further include a prediction unit that predicts a predetermined ripeness time of the fruits and vegetables from information on the ripeness of the fruits and vegetables determined based on the types and amounts of the ingredients acquired by the acquisition unit.

The prediction unit may update the predetermined ripeness to the ripeness specified by the user.

The acquisition unit acquires the types, amounts, and ratios of one or more components that make up the aroma emitted from the fruits and vegetables, and the determination unit acquires the types, amounts, and ratios of the components acquired by the acquisition unit. Based on this, the taste and texture of the fruits and vegetables may be estimated and output, and the ripeness of the fruits and vegetables may be determined based on the output taste and texture of the fruits and vegetables.

According to another aspect of the present disclosure, a computer acquires the types and amounts of components that make up the aroma emitted from fruits and vegetables, and determines the ripeness of the fruits and vegetables based on the types and amounts of the acquired ingredients. is provided.

According to yet another aspect of the present disclosure, a computer acquires the types and amounts of components that make up the aroma emitted from fruits and vegetables, and determines the ripeness of the fruits and vegetables based on the types and amounts of the acquired ingredients. A computer program is provided that causes the process to be performed.

According to still another aspect of the present disclosure, there is provided a fruit and vegetable storage device including the determination device described above.

According to the present disclosure, there is provided a determination device, a determination method, a computer program, and a fruit and vegetable storage device that can determine the ripeness of fruits and vegetables whose ripeness is difficult to determine by appearance, based on the components of the aroma emitted by the fruits and vegetables. can do.

1 is a diagram showing a schematic configuration of a determination system according to an embodiment of technology disclosed; FIG. It is a block diagram which shows the hardware constitutions of a determination apparatus. It is a block diagram which shows the example of a functional structure of a determination apparatus. Fig. 10 is a graph showing an example of detection results of types and amounts of fragrance components emitted by Sun Fuji, a type of wisteria, immediately after harvest. Fig. 10 is a graph showing an example of detection results of types and amounts of fragrance components released by marsupial wisteria, which is a type of wisteria, immediately after harvest. FIG. 2 is a diagram showing the components detected from Sun Fuji and Marsupial Fuji and the reaction processes of those components. 2 is a graph showing an example of the relationship between the value obtained by dividing the amount of E-2-hexenal in Sunfuji and Marikuo Fuji by the amount of 2-propanol and the evaluation of the taste of Sunfuji and Marikuo Fuji. 1 is a graph showing an example of the relationship between the value obtained by dividing the amount of E-2-hexenal in Sunfuji and Marsupial Fuji by the amount of 2-propanol and the evaluation of the texture of Sunfuji and Marsupial Fuji. An example of the relationship between the value obtained by dividing the amount of E-2-hexenal of Sunfuji and Marikurofuji by the amount of 2-propanol and the content of vitamin C, which is an example of the antioxidant index of Sunfuji and Marikurofuji, is shown. graph. Values obtained by dividing the amount of E-2-hexenal in Sunfuji and Marsupial Fuji by the amount of 2-propanol, and amino acids (L-aspartic acid and L-glutamic acid) that are examples of indicators of cellular activity in Sunfuji and Marsupial Fuji It is a graph showing an example of the relationship with the content of 1 is a graph showing an example of the relationship between a value obtained by dividing the amount of E-2-hexenal of Sunfuji and Marsupial Fuji by the amount of 2-propanol and the skin hardness of Sunfuji and Marsupial Fuji. FIG. 4 is a diagram showing an example of the relationship between the amount of 3-hexenal in Shinano gold and the taste evaluation of Shinano gold. FIG. 3 is a diagram showing an example of the relationship between the amount of 3-hexenal in Shinanogold and the sugar amount in terms of sucrose in Shinanogold. FIG. 4 is a diagram showing an example of the relationship between the amount of 3-hexenal in Shinano Gold and the evaluation of the texture of Shinano Gold. FIG. 4 is a diagram showing an example of the relationship between the amount of 3-hexenal in Shinano Gold and epicutaneous hardness, which is an example of an index of the chewiness of Shinano Gold. It is a flowchart which shows the flow of the determination process of the ripeness of fruits and vegetables by a determination apparatus. It is an example of information about the ripeness of fruits and vegetables output by the information processing device 30 . It is a figure which shows the example of a change of the external appearance according to the storage days of an apple. It is a figure which shows the degradation reaction common to fruits and vegetables. FIG. 4 is a diagram showing an example of the relationship between the amount of E-2-hexenal in cut broccoli and taste evaluation. 2 shows an example of the relationship between the amount of E-2-hexenal in cut broccoli and the evaluation of odor. FIG. 2 is a graph showing an example of the relationship between the value obtained by dividing the glutamic acid content of cut broccoli by the aspartic acid content and the taste evaluation of cut broccoli. FIG. 2 is a graph showing an example of the relationship between the amount of E-2-hexenal in cut broccoli and the value obtained by dividing the content of glutamic acid by the content of aspartic acid. FIG. 10 is a graph showing an example of the relationship between smell components of shredded cabbage and appearance evaluation; FIG. 3 is a graph showing an example of the relationship between the amount of E-2-hexenal in shredded cabbage and color change. FIG. 2 is a graph showing an example relationship between the amount of E-2-hexenal in shredded cabbage and the amount of antioxidant ingredients. FIG. 10 is a graph showing an example of the relationship between smell components of shredded cabbage and taste evaluation. FIG. 3 is a graph showing an example of the relationship between the amount of E-2-hexenal in shredded cabbage and the sugar content. FIG. 3 is a graph showing an example of the relationship between the amount of E-2-hexenal in shredded cabbage and the amino acid content.

An example of an embodiment of the present disclosure will be described below with reference to the drawings. In each drawing, the same or equivalent components and portions are given the same reference numerals. Also, the dimensional ratios in the drawings are exaggerated for convenience of explanation, and may differ from the actual ratios.

FIG. 1 is a diagram showing a schematic configuration of a determination system according to this embodiment.

The determination system according to this embodiment includes a determination device 10 , a storage device 20 and an information processing device 30 . The determination device 10, the storage device 20, and the information processing device 30 are interconnected via a network such as the Internet.

The determination device 10 is a device that determines whether fruits and vegetables are ready to eat. The determination device 10 according to the present embodiment determines the ripeness of fruits and vegetables based on the freshness of the fruits and vegetables and sensory evaluation (four items of appearance, smell, texture, and taste). More specifically, the determination device 10 evaluates the state of fruits and vegetables in a plurality of stages from the state immediately after harvesting to the point of complete decay. It is determined whether fruits and vegetables are ready to eat now, and when they will be ready to eat if not ready to eat now. Table 1 is an example of sensory evaluation in this embodiment, in which the state of apples, especially wisteria, which is an example of fruits and vegetables, is divided into 5 stages and evaluated for each of the four items of appearance, smell, texture, and taste. .

In the example of sensory evaluation of Fuji shown in Table 1, Fuji, which is a close-up product at the store, is set to the 3rd stage out of 5, the 5th stage corresponding to harvesting, the 4th stage corresponding to over-the-counter sales, and the At the store, the third stage, which corresponds to the closeout product, is the ripe time to eat Fuji. The judging device 10 is characterized by judging the ripeness of the wisteria to be judged.

Specifically, the determination device 10 according to the present embodiment acquires fragrance components emitted from fruits and vegetables, and determines the ripeness of the fruits and vegetables based on the amounts or ratios of the fragrance components. The determination device 10 determines the ripeness of the fruits and vegetables by estimating the taste and texture of the fruits and vegetables based on the amounts or the ratios of the aroma components of the fruits and vegetables. The aroma emitted from fruits and vegetables is measured by a measuring instrument for measuring aroma. When specifying the scent component, a measuring instrument that can analyze the scent component by an external gas chromatography may be used, and the data thereof may be stored in the device. Alternatively, for example, the aroma may be measured by an external device, and the components that characterize the freshness and ripeness may be selected from the relationship between each aroma component and the sensory and the analysis of each component, and the created model formula may be introduced. An alcohol sensor (gas sensor), for example, can be used as such a measuring instrument. The determination device 10 acquires information on the components of fragrance obtained by measurement with a measuring device. The determination device 10 according to the present embodiment can determine the ripeness of the fruits and vegetables without touching the fruits and vegetables by using the measurement result of the aroma emitted from the fruits and vegetables. Further, the determination device 10 according to the present embodiment can determine the ripeness of fruits and vegetables, which is difficult to judge visually, by using the measurement result of the aroma emitted from the fruits and vegetables.

The storage device 20 stores information used when the determination device 10 determines the ripeness of fruits and vegetables. For example, when the determination device 10 determines the ripeness of fruits and vegetables using a learned model of machine learning, the storage device 20 stores the learned model.

The information processing device 30 is, for example, a device such as a personal computer or a smart phone. The information processing device 30 is a device used by a user who wants to know the determination result of the ripeness of fruits and vegetables.

FIG. 2 is a block diagram showing the hardware configuration of the determination device 10. As shown in FIG.

As shown in FIG. 2, the determination device 10 includes a CPU (Central Processing Unit) 11, a ROM (Read Only Memory) 12, a RAM (Random Access Memory) 13, a storage 14, an input unit 15, a display unit 16, and a communication interface ( I/F) 17. Each component is communicatively connected to each other via a bus 19 .

The CPU 11 is a central processing unit that executes various programs and controls each section. That is, the CPU 11 reads a program from the ROM 12 or the storage 14 and executes the program using the RAM 13 as a work area. The CPU 11 performs control of the above components and various arithmetic processing according to programs recorded in the ROM 12 or the storage 14 . In this embodiment, the ROM 12 or the storage 14 stores a determination program for determining when fruits and vegetables are ready to eat.

The ROM 12 stores various programs and various data. RAM 13 temporarily stores programs or data as a work area. The storage 14 is configured by a storage device such as a HDD (Hard Disk Drive), SSD (Solid State Drive), or flash memory, and stores various programs including an operating system and various data.

The input unit 15 includes a pointing device such as a mouse and a keyboard, and is used for various inputs.

The display unit 16 is, for example, a liquid crystal display, and displays various information. The display unit 16 may employ a touch panel system and function as the input unit 15 .

The communication interface 17 is an interface for communicating with other devices such as the storage device 20 and the information processing device 30. For example, standards such as Ethernet (registered trademark), FDDI, and Wi-Fi (registered trademark) are used. be done.

When executing the determination program described above, the determination device 10 uses the hardware resources described above to implement various functions. A functional configuration realized by the determination device 10 will be described.

FIG. 3 is a block diagram showing an example of the functional configuration of the determination device 10. As shown in FIG.

As shown in FIG. 3, the determination device 10 has an acquisition unit 101, a processing unit 102, a determination unit 103, a prediction unit 104, a model formula generation unit 105, a learning unit 106, and an output unit 107 as functional configurations. Each functional configuration is realized by the CPU 11 reading and executing a determination program stored in the ROM 12 or the storage 14 .

Acquisition unit 101 acquires the types and amounts, or the amount ratios, of the components that make up the fragrance emitted from fruits and vegetables. The types and amounts of the components that make up the fragrance emitted from the fruits and vegetables, or their ratios are measured by a measuring instrument that measures the fragrance. The timing at which the acquiring unit 101 acquires the types and amounts of the components that make up the aroma emitted from the fruits and vegetables, or the amount ratio thereof, is at least once or more from the time the fruits and vegetables are harvested until the fruits and vegetables are consumed. At least once during the period from the growth of fruits to the harvest of fruits and vegetables. Specific locations or timings of acquisition include fruit and vegetable production areas, fruit and vegetable transportation, fruit and vegetable collection points, fruit and vegetable storage areas, intermediate wholesalers or markets, stores, restaurants, homes, food processing plants, and the like. For example, when the acquisition unit 101 acquires the measurement result of the smell of fruits and vegetables growing in a farm, the determination device 10 can use the measurement result of the smell to determine the harvest time, or use the measurement result of the smell to determine the temperature or temperature from the current maturity. It can be used for adjusting the irradiation time. It can be used to determine the condition of fruits and vegetables during storage and to adjust the storage temperature for odor measurement during transport and storage. It can be used in the selection of sorting criteria in the market or harvesting area. In stores, it can be used to determine the value of merchandise. At home or in a restaurant, it can be used to determine when it is ready to eat. In food processing plants, it can be used for receiving fruits and vegetables and judging the timing of processing. The scent components acquired by the acquisition unit 101 are suitable for determining the ripeness of fruits and vegetables, and are determined according to the types of fruits and vegetables or varieties of fruits and vegetables. Specifically, the components for determining the ripeness of fruits and vegetables are a component indicating the freshness of fruits and vegetables and a component indicating aging of fruits and vegetables. Which ingredients are indicative of freshness and staleness differ depending on the type of fruit or vegetable, or the variety of fruit or vegetable. The component that constitutes the fragrance emitted from the fruits and vegetables acquired by the acquisition unit 101 can be one or more specific components. The acquiring unit 101 acquires the amount or the amount ratio of alcohol, ketone, aldehyde, terpenoid, or ester having 1 to 18 carbon atoms, for example, as a component of fragrance. Specifically, the acquisition unit 101 selects an aldehyde having 3 to 8 carbon atoms, an alcohol having 1 to 5 carbon atoms, an ester having 2 to 10 carbon atoms, or a hydrocarbon having 3 to 20 carbon atoms ( For example, the amount or amount ratio of C ₁₀ H ₁₆ , (C ₅ H ₈ ) _n , n=1, 2, 3, 4) may be obtained.

The processing unit 102 uses the information acquired by the acquisition unit 101 to perform processing related to the ingredients of fruits and vegetables. For example, the processing unit 102 determines the hardness, water content, density, sugar content, organic acid content, sugar acid ratio, specific gravity of fruit, and fruit juice based on the types and amounts or ratios of the components acquired by the acquiring unit 101. A process of calculating one or more numerical values selected from the group consisting of pH value, vitamin content, amino acid content, and pigment content is executed.

The processing unit 102 is selected from the group consisting of fruit and vegetable hardness, water content, density, sugar content, organic acid content, sugar acid ratio, fruit specific gravity, fruit juice pH value, vitamin content, amino acid content, and pigment content. When calculating the above numerical values, measurement results of the fruits and vegetables, prepared in advance, are used.

The determination unit 103 estimates and outputs the taste and texture of the fruits and vegetables based on the types and amounts or ratios of the components acquired by the acquisition unit 101 . Then, the determination unit 103 determines the ripeness of the fruits and vegetables based on the output taste and texture of the fruits and vegetables. Specifically, the determination unit 103 determines the hardness, water content, density, sugar content, organic acid content, sugar-acid ratio, specific gravity of fruit, pH value of fruit juice, vitamin content, and amino acid content of fruits and vegetables calculated by processing unit 102. One or more numerical values selected from the group consisting of content and pigment content are used to estimate the taste and texture of fruits and vegetables. The determination unit 103 applies the types and amounts or ratios of the components acquired by the acquisition unit 101 to a predetermined model formula to output the taste and texture of the fruits and vegetables. The predetermined model formula is, for example, a model formula that outputs the taste and texture of fruits and vegetables by applying the types and amounts or ratios of the components acquired by the acquisition unit 101, and is generated by the model formula generation unit 105 described later, for example. can be

When judging the ripeness of fruits and vegetables, the determination unit 103 determines the hardness, water content, density, sugar content, organic acid content, sugar-acid ratio, specific gravity of fruit, fruit juice pH value, and vitamin content of fruits and vegetables at predetermined ripeness. One or more numerical values selected from the group consisting of and the calculation result of the processing unit 102 may be compared. Further, the determination unit 103 may calculate the number of days after harvesting of the fruits and vegetables from the calculation result of the processing unit 102 . The determining unit 103 may use a model formula for calculating the number of days generated in advance when calculating the number of days after harvesting of fruits and vegetables. Then, the determining unit 103 may predict future changes in the fruits and vegetables from the calculation result of the number of days after the harvest of the fruits and vegetables. Further, the determination unit 103 may specify the type of fruit or vegetable from the components of the fragrance obtained by the acquisition unit 101 . Further, the determination unit 103 may select one or more types of fruit and vegetable scents in advance according to the identified fruit and vegetable type. Since the scent is selected in advance, the determination unit 103 can perform the determination in a short time compared to when the scent is not selected.

The prediction unit 104 predicts a predetermined ripeness time of the fruits and vegetables based on information on the ripeness of the fruits and vegetables determined by the determination unit 103 based on the types and amounts of the components acquired by the acquisition unit 101 . The predictor 104 may consider storage history, such as storage time or storage temperature. The prediction unit 104 can more accurately predict when the fruits and vegetables are ready to eat by taking into account storage history such as storage time or storage temperature. Since the preferred ripeness varies from person to person, the predetermined ripeness may be changeable by the user.

The model formula generation unit 105 generates a model formula for a desired fruit or vegetable based on the relationship between the types and amounts of the components that make up the fragrance emitted from the desired fruit or vegetable, and the taste and texture of the fruit or vegetable. The model formula generation unit 105 evaluates the sensory taste, smell, and texture of the desired fruits and vegetables, and the hardness, moisture content, density, sugar content, organic acid content, fruit juice pH value, vitamin content, and amino acid content of the fruits and vegetables by instrumental analysis. , from the relationship with the value of the pigment content, one or more components are selected for each of the sensory items of taste, smell, and texture, and a model formula is created. The model formula generated by the model formula generation unit 105 is stored in the storage 14, for example.

The learning unit 106 learns a learning model for generating the model formula generated by the model formula generating unit 105 using the determination result of the determining unit 103 . Specifically, the learning unit 106 learns the learning model so as to reduce the error between the determination result of the determination unit 103 and the actual state of fruits and vegetables.

The output unit 107 outputs to the information processing device 30 the information regarding the ripeness of fruits and vegetables determined by the determination unit 103 . The output unit 107 may output to the information processing apparatus 30 the information on the ripeness of the fruits and vegetables predicted by the prediction unit 104 in addition to the information on the ripeness of the fruits and vegetables determined by the determination unit 103 or in place of the information. good.

Here, a method for judging the ripeness of fruits and vegetables based on the types and amounts, or the ratio of the amounts, of the components that make up the fragrance emitted from the fruits and vegetables by the judging device 10 will be described. Here, a method for judging the ripeness of fruits and vegetables based on the types and amounts, or the ratio of the amounts, of the components that constitute the aroma emitted from apples, especially wisteria, will be described. In the present embodiment, the date of arrival of Fuji is set to day 0, and those stored in an environment of room temperature of 10° C. and relative humidity of 70%, which corresponds to the vegetable compartment of a refrigerator, are used.

Fruits and vegetables may change the type and amount of released fragrance components, or the ratio of the amounts, depending on the number of days that have passed since they were harvested. Also, if the types and amounts of the components that make up the aroma emitted from fruits and vegetables, or their quantitative ratios are known, it is possible to estimate the taste and texture of fruits and vegetables. This is because the components that make up the fragrance emitted from fruits and vegetables include a component that indicates freshness of fruits and vegetables and a component that indicates aging of fruits and vegetables.

FIG. 4A is a graph showing an example of detection results of types and amounts of fragrance components emitted by Sun Fuji, a type of wisteria, which is identified as a mature state by performing maturity identification immediately after harvesting. In addition, FIG. 4B is a graph showing an example of detection results of the types and amounts of fragrance components emitted by marsupial wisteria, a type of wisteria, which is identified as a mature state by performing maturity discrimination immediately after harvesting. . As shown in FIGS. 4A and 4B, Sun Fuji and Marsupial Fuji have common types of fragrance components released immediately after harvest. Specifically, acetaldehyde, methanol (ethanol), 2-propanol, E-2-hexenal, 3-methyl-3-pentanol, and methyl valerate are common ingredients in San Fuji and Marikuro Fuji. be. In addition, as shown in FIGS. 4A and 4B, there is a difference in the content of fragrance components between Sun Fuji and Marsupial Fuji. The higher content of Sanfuji is consistent with the taste and texture ratings. Therefore, the scent is a highly sensitive freshness determining factor. 4A and 4B, from the color of the appearance of the apple, the maturity state is reddish as a whole, the slightly mature state is partially yellowish, and the reddish Those with half taste and half yellowness were judged to be in a slightly immature state, and those with more greenness were judged to be in an immature state.

FIG. 5 is a diagram showing components detected from Sunfuji and Marsupial Fuji and reaction processes of those components. From the reaction process shown in FIG. 5, E-2-hexenal is the component that indicates freshness and 2-propanol is the component that indicates aging in Sun Fuji and Marikuro Fuji, and these two components were used as measurement targets. It shows that the ripeness and freshness of Sanfuji and Marsupial Fuji can be determined by looking at the ratio of E-2-hexenal and 2-propanol.

FIG. 6A is a graph showing an example of the relationship between the value obtained by dividing the amount of E-2-hexenal in Sunfuji and Marsupial Fuji by the amount of 2-propanol and the evaluation of the taste of Sunfuji and Marsupial Fuji. FIG. 6B is a graph showing an example of the relationship between the value obtained by dividing the amount of E-2-hexenal in Sunfuji and Marsupial Fuji by the amount of 2-propanol and the evaluation of the texture of Sunfuji and Marsupial Fuji. These evaluations were obtained by having a plurality of evaluators evaluate the same individual, and averaging the results. In FIGS. 6A and 6B, relational expressions were created without distinction of maturity determination immediately after harvest and without distinction of Fuji varieties.

As shown in FIGS. 6A and 6B, the larger the value obtained by dividing the amount of E-2-hexenal by the amount of 2-propanol, that is, the amount ratio of E-2-hexenal and 2-propanol. It can be seen that the greater the amount of E-2-hexenal, the higher the evaluation of taste and texture. In other words, when the decomposition of E-2-hexenal progresses and the amount of 2-propanol increases relatively, Sanfuji deteriorates in taste and texture. Therefore, the taste and texture can be determined from the ratio of E-2-hexenal and 2-propanol. E-2-hexenal and 2-propanol are scent components detected not only in Sun Fuji but also in Marsupial Fuji. Therefore, by looking at the ratio of E-2-hexenal and 2-propanol, it is possible to judge the ripeness of Sanfuji and Marsupial Fuji from a common model formula.

Looking at the ratio between Fuji E-2-hexenal and 2-propanol, the larger the amount of E-2-hexenal, the higher the evaluation of taste and texture. It will be explained by showing the relationship between the amount ratio of and the Fuji component.

FIG. 7A shows the value obtained by dividing the amount of E-2-hexenal in Sunfuji and Marsupial Fuji by the amount of 2-propanol, and the content of vitamin C, which is an example of the antioxidant index of Sunfuji and Marsupial Fuji. It is a graph which shows an example of relationship. FIG. 7B shows values obtained by dividing the amount of E-2-hexenal in Sunfuji and Marsupial Fuji by the amount of 2-propanol, and amino acids (L-aspartic acid and It is a graph showing an example of the relationship with the content of L-glutamic acid). FIG. 7C is a graph showing an example of the relationship between the value obtained by dividing the amount of E-2-hexenal in Sunfuji and Marsupial Fuji by the amount of 2-propanol and the skin hardness of Sunfuji and Marsupial Fuji.

As shown in FIGS. 7A to 7C, as the decomposition of E-2-hexenal progresses, the amount of E-2-hexenal relatively decreases, and the amount of 2-propanol relatively increases, Fuji no Antioxidant properties, cell activity and hardness are reduced. That is, when the amount of E-2-hexenal, which is a component indicating freshness, is relatively decreased and the amount of 2-propanol, which is a component indicating aging, is relatively increased, It is confirmed that Sun Fuji and Mariku Fuji have an aging phenomenon.

Therefore, the determination device 10 according to the present embodiment uses the amount of the component indicating freshness and the amount of the component indicating aging in the scent components detected from the target fruit or vegetable for determining the ripeness of the fruit or vegetable to determine the ripeness of the fruit or vegetable. can be done.

In addition, the determination device 10 according to the present embodiment uses the amount of the component indicating freshness and the amount of the component indicating aging in the scent components detected from the fruits and vegetables to be determined that they are ripe. It is possible to predict changes in the fruits and vegetables. If the amounts of freshness-indicating components and aging-indicating components are known, it is possible to estimate how much time has passed since the fruits and vegetables were harvested or shipped by applying a predetermined model formula. Therefore, if the period after the fruits and vegetables are harvested or shipped is known, and the information on the period until the fruits and vegetables become ripe for eating is known, how long will it take for the fruits and vegetables to be ready to eat, and how long has passed since the ripeness for eating. can be inferred.

In the case of Fuji, E-2-hexenal was used as the component showing freshness, and 2-propanol was used as the component showing aging. By looking at the ratio of E-2-hexenal and 2-propanol, the ripeness of Sanfuji and Marsupial Fuji was determined. However, there are also fruits and vegetables that have only one component that indicates freshness or one that indicates staleness. Next, using Shinano Gold as an example of such fruits and vegetables, it will be explained that even a single ingredient can determine when it is ready to eat.

Table 2 is an example of sensory evaluation in this embodiment, and the state of Shinano Gold, an apple variety that is an example of fruits and vegetables, is divided into five stages, and evaluated for each of the four items of appearance, smell, texture, and taste. It is what I did.

In the example of sensory evaluation of Shinano Gold shown in Table 2, Shinano Gold, which is in a state of being sold out at stores, is set to the 3rd stage out of 5, the 5th stage corresponding to harvesting, and the 4th stage corresponding to over-the-counter sales. The third stage, which corresponds to a closeout product at the store, is the ripe time to eat Shinano Gold. The judging device 10 is characterized by judging the ripeness of the Shinano gold to be judged.

FIG. 8A is a diagram showing an example of the relationship between the amount of 3-hexenal in Shinanogold and the taste evaluation of Shinanogold. As shown in FIG. 8A, as the amount of 3-hexenal in Shinanogold increases, the taste rating of Shinanogold decreases. Therefore, for Shinano gold, the amount of 3-hexenal is considered to be related to the taste of Shinano gold.

FIG. 8B is a diagram showing an example of the relationship between the amount of 3-hexenal in Shinanogold and the sugar amount in terms of sucrose in Shinanogold. In this embodiment, the contents of sucrose, glucose, fructose, and organic acid were measured by HPLC (High Performance Liquid Chromatography) in order to express the sweetness perceived by the senses. Since the intensity of sweetness perceived by humans varies depending on the type of sugar, there is a discrepancy between the total amount of the three sugars, ie, sucrose, glucose, and fructose, and the intensity of sweetness. Therefore, the sucrose-equivalent sugar amount was calculated by multiplying the sweetness of the three types of sugar by the sucrose-based sweetness. Specifically, the sugar content converted to sucrose was calculated by multiplying the sucrose content by 1.0, the glucose content by 0.65, and the fructose content by 1.3.

As shown in FIG. 8B, it can be confirmed that there is a predetermined correlation between the amount of 3-hexenal in Shinanogold and the sugar amount in terms of sucrose in Shinanogold. Therefore, it is considered possible to judge taste evaluation based on the amount of 3-hexenal for Shinano Gold.

FIG. 9A is a diagram showing an example of the relationship between the amount of 3-hexenal in Shinanogold and evaluation of the texture of Shinanogold. In addition, the production area A described in FIG. 9A is produced in Nagano Prefecture, and the production area B is produced in Aomori Prefecture. As shown in FIG. 9A, as the amount of 3-hexenal in Shinanogold increases, the chewiness evaluation of Shinanogold decreases. It is speculated that the fact that the crunchy evaluation of Shinano Gold is lowered is related to the amount of 3-hexenal in Shinano Gold and factors related to the crunchiness of Shinano Gold. Therefore, the relationship between the amount of 3-hexenal in Shinanogold and the factors related to the chewiness of Shinanogold was measured.

FIG. 9B is a diagram showing an example of the relationship between the amount of 3-hexenal in Shinanogold and epicutaneous hardness, which is an example of an index of the chewiness of Shinanogold. In addition, the production area A described in FIG. 9B is produced in Nagano Prefecture, and the production area B is produced in Aomori Prefecture. As shown in FIG. 9B, it can be confirmed that there is a predetermined correlation between the amount of 3-hexenal in Shinanogold and the skin texture of Shinanogold. Therefore, for Shinano Gold, it is considered possible to determine the crunchiness evaluation based on the amount of 3-hexenal.

From the above, it is possible to infer what the taste and texture of Shinano Gold is in terms of the amount of one component. Therefore, the determination device 10 can determine the ripeness of Shinanogold based on the amount of 3-hexenal released from Shinanogold.

In this way, the determination device 10 can estimate the state of the fruit or vegetable to be determined and determine the ripeness of the fruit or vegetable by using the analysis result of the fragrance component emitted from the fruit or vegetable.

It should be noted that the determination device 10 can also estimate the state of the determination target fruits and vegetables by similarly using the analysis results of the aroma components for other fruits and vegetables, and can determine the ripeness of the fruits and vegetables. Table 3 is a table showing target components for each type and variety of fruits and vegetables. The determination device 10 can estimate the state of the fruits and vegetables to be determined by using the amounts or ratios of these target components, and can determine the ripeness of the fruits and vegetables.

FIG. 13 is a diagram showing deterioration reactions common to fruits and vegetables. Degradation reactions common to fruits and vegetables are, as shown in FIG. 13, oxidation and decomposition of sugar components, higher fatty acids, and hydrocarbons. C6 aldehyde, which is a decomposition product _of higher fatty acids, is a component showing freshness expressed as a scent of green and green leaves, and carotenoid _C10H18 , which is a representative of hydrocarbons, is expressed as a scent of herbs and citrus fruits. In addition, esters composed of acids and alcohols, which are metabolites of deterioration of sugars and fatty acids, are sometimes expressed as ripening and fermentation odors, and are components that indicate deterioration of freshness. Acetic acid and formic acid, which are metabolites of sugar, are also indicators of deterioration of freshness, but their high volatility makes it difficult to measure them reproducibly in the air. Therefore, four components of C6 aldehyde, C2-4 alcohol, C4-7 ester, and C ₁₀ H ₁₆ hydrocarbon were selected as freshness indicators from the common metabolic pathway.

Thus, the freshness index based on the smell of various fruits and vegetables can be classified into four components. Table 4 is a table showing the freshness index of fruits and vegetables by smell. As shown in Table 4, they are classified into C6 aldehydes, C2-4 alcohols, C4-7 esters and C10 hydrocarbons. The determination device 10 can estimate the state of the fruits and vegetables to be determined by using the amounts or ratios of these target components, and can also determine the ripeness of the fruits and vegetables.

As another example of determining when to eat fruits and vegetables, an example of determining when to eat broccoli and shredded cabbage will be shown.

First, an example of judging the ripeness of broccoli will be shown. Flower buds were cut from broccoli strains, packed in commercially available storage containers made from three different materials (polymethylpentene, glycol-modified polyethylene terephthalate, polypropylene), and stored at 10°C. Depending on the type of storage container, even if the broccoli looks good, it may leave an unpleasant odor and lose its deliciousness after one week of storage, making it difficult to determine from the appearance that the taste has changed.

Table 5 is an example of sensory evaluation in this embodiment, in which the state of broccoli, which is an example of fruits and vegetables, is divided into 5 stages and evaluated for each of the four items of appearance, smell, texture, and taste.

14A and 14B are graphs showing examples of relationships between odor components of cut broccoli and sensuality. The graphs of FIGS. 14A and 14B are intended to grasp the factors of unpleasant odors that reduce the palatability. In the graphs of FIGS. 14A and 14B, A is evaluation of cut broccoli stored in a polymethylpentene container, B is evaluation of cut broccoli stored in a glycol-modified polyethylene terephthalate container, and C is polypropylene container. This is an evaluation of the cut broccoli that was put in and preserved.

14A and 14B show an example of the relationship between the amount of E-2-hexenal in cut broccoli and sensory evaluation. FIG. 14A shows an example of the relationship between the amount of E-2-hexenal in cut broccoli and evaluation of taste, and FIG. 14B shows an example of the relationship between the amount of E-2-hexenal in cut broccoli and evaluation of odor. showing.

As shown in FIG. 14A, when the amount of E-2-hexenal in cut broccoli decreased, the palatability rating of cut broccoli decreased. Therefore, for cut broccoli, it is considered that the amount of E-2-hexenal is related to the taste of cut broccoli.

Also, as shown in FIG. 14B, when the amount of E-2-hexenal in cut broccoli decreased, the evaluation of the odor of cut broccoli decreased. Therefore, for cut broccoli, it is considered that the amount of E-2-hexenal is related to the odor of cut broccoli.

Therefore, it is shown that there is a relationship between the E-2-hexenal content of cut broccoli, which is a taste factor component, and taste. Broccoli loses its taste when glutamic acid, which is an umami component, is oxidatively decomposed into aspartic acid.

FIG. 15A is a graph showing an example of the relationship between the value obtained by dividing the glutamic acid content of cut broccoli by the aspartic acid content and the taste evaluation of cut broccoli. Broccoli was pulverized with a homogenizer, and the squeezed juice (solid matter) was removed by centrifugation and filtration. An Aspartate-Assay-Kit (available from Funakoshi Co., Ltd.) was used and measured by an enzymatic method. The organoleptic test was carried out by wrapping the weighed cut broccoli in plastic wrap, treating it with a microwave oven at 600 W for an irradiation time calculated at 1 second per 1 g, and then leaving it at room temperature until it returned to room temperature. As shown in FIG. 15A, when the value obtained by dividing the glutamic acid content by the aspartic acid content decreases, that is, when the glutamic acid content decreases relatively, the taste evaluation of cut broccoli decreases. Then, as shown in FIG. 15A, when the amount of E-2-hexenal in cut broccoli decreases, the taste evaluation of cut broccoli decreases, so the amount of E-2-hexenal in cut broccoli and It is thought that there is a correlation with the value obtained by dividing the content of glutamic acid by the content of aspartic acid.

FIG. 15B is a graph showing an exemplary relationship between the amount of E-2-hexenal in cut broccoli and the value obtained by dividing the glutamic acid content by the aspartic acid content. As shown in FIG. 15B, it can be seen that there is a correlation between the amount of E-2-hexenal in cut broccoli and the value obtained by dividing the glutamic acid content by the aspartic acid content. Therefore, if the amount of E-2-hexenal in cut broccoli is known, the taste of cut broccoli can be estimated. That is, the determination device 10 can estimate the taste of cut broccoli based on the amount of E-2-hexenal in cut broccoli, and determine the ripeness of cut broccoli based on the estimation result.

Next, an example of judging when shredded cabbage is ready to eat will be shown. The ball cabbage was shredded and packed in commercial storage containers made of three different materials (polymethylpentene, glycol-modified polyethylene terephthalate, polypropylene) and stored in an environment of 10°C. Depending on the type of storage container, even if the shredded cabbage looks good, it may leave an unpleasant odor and taste less delicious after one week of storage. .

Table 6 is an example of sensory evaluation in this embodiment, in which the state of shredded cabbage, which is an example of fruits and vegetables, is divided into five stages and evaluated for each of the four items of appearance, smell, texture, and taste.

Fig. 2 shows the relationship between the odor components of shredded cabbage and the appearance evaluation. FIG. 16A is a graph showing an example of the relationship between the odor components of shredded cabbage and appearance evaluation. A is evaluation of shredded cabbage stored in a polymethylpentene container, B is evaluation of shredded cabbage stored in a glycol-modified polyethylene terephthalate container, and C is evaluation of shredded cabbage stored in a polypropylene container. be. As shown in Figure 16A, when the amount of E-2-hexenal in the shredded cabbage is reduced, the evaluation of the appearance of the shredded cabbage decreases. Therefore, for shredded cabbage, the amount of E-2-hexenal is considered to be related to the appearance of shredded cabbage.

Next, the relationship between the amount of E-2-hexenal in shredded cabbage and the change in color is shown. The color change ΔC of shredded cabbage is defined by the following formula based on Lab measurement values using an image analysis device IRIS (manufactured by Alphamos).
ΔC=((a ₀ −a _x ) ² +(b ₀ −b _x ) ² ) ^1/2
In the above formula, _a0 is the initial value of a, _ax is the measured value of a, _b0 is the initial value of b, and _bx is the measured value of b.

FIG. 16B is a graph showing an example of the relationship between the amount of E-2-hexenal in shredded cabbage and the color change ΔC. As shown in FIG. 16B, when the amount of E-2-hexenal in shredded cabbage decreases, the value of color change ΔC increases. That is, it can be seen that there is a relationship between the amount of E-2-hexenal in the shredded cabbage and the change in color of the shredded cabbage.

Next, the relationship between the amount of E-2-hexenal in shredded cabbage and the antioxidant component responsible for color change is shown. Here, the amounts of polyphenols and vitamin C in shredded cabbage are used as antioxidant components. Shredded cabbage was pulverized with a homogenizer, and the pomace (residue) was removed by centrifugation and filtration. From the squeezed juice, vitamin C was measured using the reflectant @ ascorbic acid test, and polyphenols were measured using the Folin-Denis method.

FIG. 16C is a graph showing an example relationship between the amount of E-2-hexenal and the amount of antioxidant components in shredded cabbage. As shown in FIG. 16C, when the amount of E-2-hexenal in shredded cabbage decreases, the amount of antioxidant components in shredded cabbage decreases, ie, the degree of oxidation of shredded cabbage increases. That is, it can be seen that there is a relationship between the amount of E-2-hexenal in shredded cabbage and the antioxidant component that causes the color change.

Next, the relationship between the odor components of shredded cabbage and taste evaluation will be shown. FIG. 17A is a graph showing an example of the relationship between the odor components of shredded cabbage and taste evaluation. As shown in FIG. 17A, when the amount of E-2-hexenal in shredded cabbage decreases, the taste rating of shredded cabbage decreases. Therefore, for shredded cabbage, the amount of E-2-hexenal is considered to be related to the taste of shredded cabbage.

Next, the relationship between the amount of E-2-hexenal in shredded cabbage and changes in taste components is shown. Here, sugar and three kinds of amino acids (L-glutamic acid, L-aspartic acid, and GABA (γ-aminobutyric acid)) are used as taste components of shredded cabbage. The shredded cabbage was pulverized with a homogenizer, and the pomace (residue) was removed by centrifugation and filtration, and the sugar content was measured by HPLC measurement. Acid was measured, and GABA was measured using a GABA measurement kit (manufactured by Enzyme Sensor Co., Ltd.).

FIG. 17B is a graph showing an example relationship between the amount of E-2-hexenal in shredded cabbage and sugar content. As shown in FIG. 17B, as the amount of E-2-hexenal in shredded cabbage decreases, so does the sugar content. That is, it can be seen that there is a relationship between the amount of E-2-hexenal in shredded cabbage and the sugar content of shredded cabbage.

FIG. 17C is a graph showing an example relationship between the amount of E-2-hexenal in shredded cabbage and amino acid content. As the amount of E-2-hexenal in shredded cabbage decreases, so does the amino acid content, as shown in Figure 17C. That is, it can be seen that there is a relationship between the amount of E-2-hexenal in shredded cabbage and the amino acid content of shredded cabbage.

Therefore, if the amount of E-2-hexenal in shredded cabbage is known, the amount of taste components in shredded cabbage can be estimated. Therefore, if the amount of E-2-hexenal in shredded cabbage is known, the taste of shredded cabbage can be estimated. That is, the determination device 10 can estimate the taste of the shredded cabbage based on the amount of E-2-hexenal in the shredded cabbage, and determine the ripeness of the shredded cabbage based on the estimation result.

Next, the action of the determination device 10 will be described.

FIG. 10 is a flow chart showing the flow of processing for judging the ripeness of fruits and vegetables by the judging device 10 . The CPU 11 reads out a determination program from the ROM 12 or the storage 14, develops it in the RAM 13, and executes it, thereby performing a process of determining when fruits and vegetables are ready to eat.

First, in step S101, the CPU 11 acquires the scent component of the fruit or vegetable to be determined. After acquiring the aroma component of the fruit or vegetable to be determined, in step S102, the CPU 11 subsequently calculates a value related to judging the ripeness of the fruit or vegetable from the aroma component. Values related to judging when fruits and vegetables are ready to eat include, for example, hardness, water content, density, sugar content, organic acid content, sugar acid ratio, fruit specific gravity, fruit juice pH value, vitamin content, amino acid content, and pigment content. One or more values selected from the group consisting of

Subsequently, in step S103, the CPU 11 determines the ripeness of the fruits and vegetables based on the calculated value related to the determination of the ripeness of the fruits and vegetables. Subsequently, in step S104, the CPU 11 outputs the determination result of when the fruits and vegetables are ripe to eat to an external device such as the information processing device 30. FIG.

By executing a series of processes, the determination device 10 determines the ripeness of fruits and vegetables based on the aroma components of the fruits and vegetables, and outputs the determination result of the ripeness of fruits and vegetables to an external device, for example, the information processing device 30. can do

FIG. 11 is an example of information regarding the ripeness of fruits and vegetables acquired from the determination device 10 and output from the information processing device 30 . The information processing apparatus 30 displays a fruit or vegetable image 301, sensory evaluation information 302 of the fruit or vegetable to be evaluated, and fruit or vegetable ripeness information 303 as information about the ripeness of the fruit or vegetable. The fruit and vegetable image 301 is, for example, an image captured by the information processing device 30 and transmitted to the determination device 10 . The sensory evaluation information 302 of the fruits and vegetables to be evaluated and the ripeness information 303 of the fruits and vegetables are the result of the judgment device 10 analyzing the fruits and vegetables images and judging the ripeness of the fruits and vegetables. In this way, by displaying the specific sensory evaluation information of the measured fruits and vegetables, the consumer can judge whether the fruits and vegetables are close to ripeness, which varies depending on tastes.

As described above, according to the determination device 10 according to the embodiment of the present disclosure, it is possible to determine the ripeness of the fruits and vegetables based on the types and amounts or ratios of the components that make up the aroma emitted from the fruits and vegetables. . The determination device 10 according to the embodiment of the present disclosure uses the types and amounts or ratios of the components that make up the fragrance emitted from the fruits and vegetables to determine the ripeness of fruits and vegetables whose changes are difficult to discern visually.

In the above-described embodiment, the day of arrival of Fuji was set to day 0, and the product was stored in an environment with a room temperature of 10 ° C. and a relative humidity of 70%, which corresponds to the vegetable compartment of a refrigerator. , and may be changed according to the purpose of judging fruits and vegetables.

Also provided is a fruit and vegetable storage device that includes the determination device 10 according to the embodiment of the present disclosure. Such fruit and vegetable storage devices include refrigerators, storage cabinets, and other devices suitable for storing fruit and vegetables. The fruit and vegetable storage apparatus is provided with the determination device 10, so that it is possible to determine when the fruit and vegetable is ready to eat by using the analysis results of the components that make up the fragrance of the fruit and vegetable while the fruit and vegetable is being stored.

Various processors other than the CPU may execute the determination processing executed by the CPU reading the software (program) in each of the above-described embodiments. The processor in this case is a PLD (Programmable Logic Device) whose circuit configuration can be changed after manufacturing such as an FPGA (Field-Programmable Gate Array), and an ASIC (Application Specific Integrated Circuit) for executing specific processing. A dedicated electric circuit or the like, which is a processor having a specially designed circuit configuration, is exemplified. In addition, the determination process may be executed by one of these various processors, or a combination of two or more processors of the same or different type (for example, a plurality of FPGAs, a combination of a CPU and an FPGA, etc.). ) can be run. More specifically, the hardware structure of these various processors is an electric circuit in which circuit elements such as semiconductor elements are combined.

Also, in each of the above-described embodiments, a mode in which the determination processing program is stored (installed) in advance in the ROM or storage has been described, but the present invention is not limited to this. The program is recorded on a non-transitory recording medium such as CD-ROM (Compact Disk Read Only Memory), DVD-ROM (Digital Versatile Disk Read Only Memory), and USB (Universal Serial Bus) memory. may be provided in the form Also, the program may be downloaded from an external device via a network.

10 determination device 20 storage device 30 information processing device

Claims (21)

an acquisition unit that acquires the types and amounts of components that make up the aroma emitted from fruits and vegetables;
a determination unit that determines the ripeness of the fruits and vegetables based on the types and amounts of the ingredients acquired by the acquisition unit;
A determination device comprising: The determination unit estimates and outputs the taste and texture of the fruits and vegetables based on the types and amounts of the ingredients acquired from the acquisition unit, and estimates the ripeness of the fruits and vegetables based on the taste and texture of the fruits and vegetables that have been outputted. 2. The determination device according to claim 1, for determining. Hardness, moisture content, density, sugar content, organic acid content, sugar-acid ratio, fruit specific gravity, fruit juice pH value, vitamin content, amino acid content of the fruits and vegetables based on the types and amounts of the components obtained by the obtaining unit. A processing unit that calculates one or more numerical values selected from the group consisting of the amount and the pigment content,
The determination device according to claim 1, wherein the determination unit determines the ripeness of the fruits and vegetables from the calculation result of the processing unit. The judging unit determines the hardness, water content, density, sugar content, organic acid content, sugar acid ratio, fruit specific gravity, fruit juice pH value, vitamin content, amino acid content, and pigment content of the fruits and vegetables at a predetermined ripeness. 4. The determination device according to claim 3, wherein the ripeness of the fruits and vegetables is determined by comparing one or more numerical values selected from the group consisting of with the calculation result of the processing unit. The determination device according to claim 3 or 4, wherein the determining unit calculates the number of days after harvesting of the fruits and vegetables from the calculation result of the processing unit, and predicts future changes in the fruits and vegetables. The determination device according to claim 1, wherein the determination unit outputs the taste and texture of the fruits and vegetables by applying the types and amounts of the components acquired by the acquisition unit to a predetermined model formula. Further comprising a model formula generating unit that generates the model formula for the desired fruits and vegetables based on the relationship between the types and amounts of the components that make up the aroma emitted from the desired fruits and vegetables and the taste and texture of the desired fruits and vegetables, The determination device according to claim 6. The model formula generator evaluates the sensory taste, smell, and texture of the desired fruits and vegetables, and the hardness, moisture content, density, sugar content, organic acid content, fruit juice pH value, vitamin content, and amino acids obtained by instrumental analysis of the fruits and vegetables. 8. The judging device according to claim 7, wherein one or more of each of the components that are factors of taste, smell, and texture that give a sense of deliciousness are selected from the relationships with the numerical values of the content and the pigment content, and the model formula is created. 9. The determination device according to claim 7, further comprising a learning unit that learns a learning model for generating the model formula generated by said model formula generation unit, using the determination result of said determination unit. 7. The determination device according to claim 6, further comprising a storage unit that stores said model formula. 2. The determination device according to claim 1, wherein the components constituting the scent obtained by the acquisition unit are alcohols, ketones, aldehydes, terpenoids, esters, or hydrocarbons having 1 to 18 carbon atoms. The component constituting the fragrance obtained by the acquisition unit is an aldehyde having 3 to 8 carbon atoms, an alcohol having 1 to 5 carbon atoms, an ester having 2 to 10 carbon atoms, or a hydrocarbon having 3 to 20 carbon atoms. 12. The determination device according to 11. The determination device according to claim 1, wherein the determination unit specifies the type of the fruit or vegetable from the components of the fragrance obtained by the acquisition unit. The determination device according to claim 1, wherein the acquisition unit acquires the types and amounts of the components at least once during a period from when the fruits and vegetables are growing to when the fruits and vegetables are harvested. The determination device according to claim 1, wherein the acquisition unit acquires the type and amount of the component at least once or more during a period from harvesting of the fruits and vegetables to consumption of the fruits and vegetables. 2. The determination according to claim 1, further comprising a prediction unit that predicts a predetermined ripeness time of the fruits and vegetables from the information about the ripeness of the fruits and vegetables determined based on the types and amounts of the ingredients acquired by the acquisition unit. Device. 17. The determination device according to claim 16, wherein said prediction unit updates said predetermined ripeness to a ripeness specified by a user. The acquisition unit acquires the types, amounts, and ratios of one or more components that make up the aroma emitted from the fruits and vegetables,
The determination unit estimates and outputs the taste and texture of the fruits and vegetables based on the types, amounts, and ratios of the components acquired by the acquisition unit, and outputs the taste and texture of the fruits and vegetables based on the output taste and texture of the fruits and vegetables. The judgment device according to claim 1, which judges the ripeness of eating. Acquire the types and amounts of ingredients that make up the aroma emitted from fruits and vegetables,
A judgment method in which a computer executes processing for judging the ripeness of the fruits and vegetables based on the types and amounts of the acquired ingredients. to the computer,
Acquire the types and amounts of ingredients that make up the aroma emitted from fruits and vegetables,
A computer program for executing a process of determining when the fruits and vegetables are ready to eat based on the acquired types and amounts of ingredients. A fruit and vegetable storage device comprising the determination device according to claim 1 .

Images